This is my vegetarian version of shepherd's pie. You can also use the filling as a tasty pasta sauce.
Excellent recipe. I've tried another similar one that uses baked beans, but this is much nicer. I think the key here is grating the carrot and courgette. I didn't have butter beans or sweetcorn so used tinned canellini beans and frozen peas. Next time I might try baked beans. Also I used a green pepper as that was all I had. - 04 Oct 2010 (Review from Allrecipes UK & Ireland)
Used different ingredients. Didn't have any carrots or beans, chucked in a load of diced mushrooms instead! Lovely stuff. Oh, chuck a bit of worcestershire sauce in too! - 22 Apr 2009 (Review from Allrecipes UK & Ireland)
Altered ingredient amounts. I added passata and fresh basil because I didn't have enough tomatoes or dried herbs and it worked out well - 14 Apr 2009 (Review from Allrecipes UK & Ireland)